Marinara sauce: easy homemade marinara in about 30 minutes

The short answer: Homemade marinara sauce takes about 30 minutes and pantry staples: one 28-ounce can of whole peeled tomatoes, ¼ cup of olive oil, 4 sliced garlic cloves, ½ teaspoon of dried oregano, a pinch of red pepper flakes, 1 teaspoon of salt and a handful of fresh basil. Sizzle the garlic in the oil, add the crushed tomatoes and simmer 20 to 25 minutes. It makes about 3½ cups, enough for 1 pound of pasta.

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I love cooking, and a pot of marinara is one of the most useful things you can make on a Sunday for the busy week ahead.

Marinara sauce ingredients

How to make marinara sauce

1. Crush the tomatoes. Pour the tomatoes into a bowl and crush them with your hands or a potato masher.
2. Warm the garlic. Heat the olive oil in a large skillet or saucepan over medium-low heat. Add the garlic, and the onion if using. Cook 2 to 4 minutes until fragrant and pale golden.
3. Add the tomatoes. Pour in the crushed tomatoes and their juice. Rinse the can with ¼ cup of water and add it.
4. Season. Stir in the oregano, red pepper flakes and salt.
5. Simmer. Bring it to a gentle simmer and cook uncovered for 20 to 25 minutes, stirring now and then, until slightly thickened.
6. Finish. Tear in the basil, taste, and adjust the salt. Add a pinch of sugar only if needed.
7. Blend if you like. Use an immersion blender for a smooth sauce, or leave it chunky.

Marinara vs pizza sauce vs spaghetti sauce

10 ways to use marinara sauce

Dinners

• Spaghetti or penne with Parmesan
• Lasagna and baked ziti
• Chicken parmesan and eggplant parmesan
• Simmered meatballs for meatball subs
• Stuffed shells or stuffed peppers
• Eggs poached in marinara for a quick skillet dinner

Snacks and party food

• Dip for mozzarella sticks, garlic bread or fried ravioli
• Homemade pizza on our pizza dough recipe
• Pizza bagels and English muffin pizzas
• A warm dipping bowl next to easy appetizers at a holiday party

Marinara sauce variations

Fresh tomato marinara. Use about 2½ pounds of ripe tomatoes, peeled, seeded and chopped. Simmer 30 to 40 minutes until thick.

Roasted garlic marinara. Stir in a whole head of roasted garlic before blending for a mellow, sweet flavor.

Spicy arrabbiata. Use ½ to 1 teaspoon of red pepper flakes and finish with chopped parsley.

Chunky vegetable marinara. Add diced zucchini, mushrooms and bell pepper with the onion.

Slow cooker marinara. Combine everything except the basil and cook on low for 6 to 8 hours.

How to store and freeze marinara sauce

• Refrigerator: cool the sauce, cover it and use it within 3 to 4 days. USDA explains how to cool and store cooked food in its leftovers and food safety guide.
• Freezer: freeze in containers or flat freezer bags for about 4 months for best quality. Food kept at 0°F stays safe, and quality is the main limit, according to USDA's freezing and food safety guide.
• Thaw: move it to the refrigerator overnight, or warm frozen sauce gently in a covered pot.
• Canning: only can tomato sauce with a tested recipe from a trusted canning guide. Recipes with lots of oil, onion and garlic are not tested for home canning, so freeze this one instead.

Make a double batch for the week

A double batch of marinara uses the same pan time and gives you two or three dinners. Plan lasagna one night, chicken parmesan another, and freeze the rest for a busy day. Our easy dinner ideas have more ways to put it to work.

Want a longer-simmered pasta sauce or a meat sauce? See the spaghetti sauce recipe. Creamy nights stay on alfredo sauce. For the broader base covering types, cost and non-pasta uses, see our tomato sauce guide. For a spicy, creamy pasta loaded with bell peppers, try rasta pasta.

Simmer homemade meatballs in this sauce for spaghetti and meatballs.

Cooking for a holiday crowd? The Holiday Season Bundle ($15.99) plans menus, guests and spending in one place. Browse all printables for more kitchen pages. For a buttery egg emulsion instead of tomato, learn how to make hollandaise sauce.